Name: Sun-Dried Tomato and Olive Oil Bread Dip Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: ¾ cup extra virgin olive oil; 1 shallot, finely chopped; 6 cloves garlic, grated; 1 teaspoon red chili flakes; ½ cup grated parmesan cheese; ¼ cup chopped sun-dried tomatoes; ¼ cup chopped Castelvetrano olives; ¼ cup chopped parsley; 2 tablespoons chopped basil; 2 tablespoons balsamic vinegar; 1 teaspoon Maldon salt; Bread for serving

I can’t tell you how many times this Sun-Dried Tomato and Olive Oil Bread Dip Recipe has saved my gatherings. It’s one of those simple yet impressive starters you whip up when you want something flavorful, no-fuss, and guaranteed to be a crowd-pleaser. The rich, garlicky olive oil enriched with sun-dried tomatoes and olives creates this irresistible combo that’s perfect for lazy weekends or festive evenings.

What I love most about this dip is how versatile and forgiving it is—you don’t have to be a professional cook to get this right. Whether you’re serving it for an impromptu get-together or as a cozy appetizer before dinner, this Sun-Dried Tomato and Olive Oil Bread Dip Recipe always feels special and delivers on flavor and warmth.

Ingredients You’ll Need

Each ingredient here plays a vital role in building the bold, balanced taste of this dip. From the fruity olive oil to the tangy balsamic vinegar, these components complement each other beautifully. When shopping, look for quality olive oil and sun-dried tomatoes packed in oil for the best flavor.

Extra virgin olive oil: Use a high-quality one—it’s the base of the dip and packs most of the flavor.
Shallot: Finely chopped, it adds a gentle sweetness without overpowering the garlic.
Garlic: Grated fresh garlic infuses the oil with its unmistakable aroma and bite.
Red chili flakes: Adds a subtle kick—adjust to your heat preference.
Grated parmesan: Brings a nutty, salty depth that enriches every bite.
Sun-dried tomatoes: Chopped, they lend a concentrated, almost sweet tang.
Castelvetrano olives: Their mild, buttery flavor balances the acidity beautifully.
Parsley: Fresh and chopped, gives brightness and a touch of herbaceousness.
Basil: Chopped fresh, it adds an aromatic freshness that livens up the dip.
Balsamic vinegar: Just a splash to introduce depth and subtle sweetness.
Maldon salt: I prefer flakes for texture and clean saltiness.
Bread for serving: A crusty baguette or country loaf works best for dipping.

Variations

I’ve often tweaked this Sun-Dried Tomato and Olive Oil Bread Dip Recipe depending on what I have in the pantry or my mood. It’s easy to make it your own with just a few swaps, and it never loses its charm.

Spicy variation: I sometimes add fresh chopped jalapeños along with the chili flakes for an extra punch that my spice-loving friends adore.
Vegan twist: Skip the parmesan and add nutritional yeast or a sprinkle of toasted nuts for nuttiness.
Herb boost: Try rosemary or thyme in place of or alongside basil and parsley for an earthy complexity.
Sun-dried tomato swap: If I’m out of sun-dried tomatoes packed in oil, I rehydrate dry ones in warm water for 10 minutes and drain well before chopping.

How to Make Sun-Dried Tomato and Olive Oil Bread Dip Recipe

Step 1: Gather and prep all your ingredients

Having everything chopped and ready before starting is a game changer. Finely mince your shallots, grate that garlic, chop the sun-dried tomatoes, olives, parsley, and basil. Trust me, it makes the mixing process smooth without any frantic dashes around the kitchen.

Step 2: Combine the olive oil, shallots, garlic, and chili flakes

Pour the olive oil into a medium bowl and stir in the shallots, grated garlic, and red chili flakes. I like to let this sit at room temperature for 5-10 minutes so the flavors start to marry—that way the garlic softens and the chili infuses nicely without overheating or burning.

Step 3: Mix in the parmesan, sun-dried tomatoes, olives, and herbs

Next up, fold in the grated parmesan, sun-dried tomatoes, Castelvetrano olives, chopped parsley, and basil. This is when the dip really starts to come alive. Make sure everything is evenly distributed for perfect bursts of flavor in every bite.

Step 4: Add balsamic vinegar and Maldon salt, then adjust to taste

Finish with the balsamic vinegar and a teaspoon of Maldon salt. Give it a gentle stir, then taste it. Add a pinch more salt or chili flakes if you like, or a splash more balsamic for extra tang. This flexibility is why I love this recipe—you can tweak it on the fly to suit your palate.

How to Serve Sun-Dried Tomato and Olive Oil Bread Dip Recipe

Sun-Dried Tomato and Olive Oil Bread Dip Recipe - Recipe Image

Garnishes

I usually sprinkle some extra chopped parsley or fresh basil on top right before serving. Sometimes, I grate a little more parmesan over it—it adds a nice contrast in texture and a savory finish that guests love. A few crunchy chili flakes on top also add a pop of color and hint at the heat inside.

Side Dishes

This dip pairs beautifully with a simple charcuterie board featuring cured meats, mild cheeses, and fresh-cut veggies. I also love serving it alongside roasted artichokes or a fresh green salad for a balanced appetizer spread.

Creative Ways to Present

For a party, I serve this dip in a pretty shallow bowl surrounded by slices of toasted garlic bread or rustic breadsticks arranged like rays. Another fun idea is layering the dip at the bottom of a glass vase, then sticking in breadsticks or colorful vegetable strips for an eye-catching, edible centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge. It stays delicious for up to 3–4 days, though the flavors deepen and meld, which can be even better! Just give it a good stir before serving again.

Freezing

While I don’t often freeze this dip because I prefer it fresh, it can be frozen in a sealed container for up to a month. Just know the texture of fresh herbs and parmesan may change slightly after thawing, so I recommend adding fresh herbs after you thaw it.

Reheating

To reheat, I gently warm the dip in a small saucepan over low heat—don’t let it boil as this can alter the taste and texture. Alternatively, a quick zap in the microwave (in short 20-second bursts) works well. Make sure to stir thoroughly and finish with a fresh sprinkle of herbs.

FAQs

Can I use regular tomatoes instead of sun-dried tomatoes in this dip?

Fresh tomatoes don’t provide the same concentrated sweetness and chewy texture as sun-dried tomatoes, so the dip would lack that signature tang and depth. If you want to substitute, try roasting fresh tomatoes to intensify their flavor before chopping and mixing.
Is this dip good served warm or cold?

I personally prefer it at room temperature or slightly chilled so the flavors are balanced and fresh, but it can also be warmed gently to soften the garlic and meld the ingredients together. Just avoid overheating to keep that fresh brightness.
What type of bread works best with this dip?

A crusty, rustic bread like a baguette, ciabatta, or sourdough balances the rich oil and toppings perfectly. The bread should have enough texture to soak up the dip without falling apart.
Can I make this dip ahead of time for a party?

Absolutely! In fact, making this Sun-Dried Tomato and Olive Oil Bread Dip Recipe a few hours or even the day before allows flavors to meld beautifully, making it even tastier when served.
How spicy is this dip?

The spice level is mild thanks to the chili flakes, but it’s easy to adjust by adding more flakes or fresh chili if you enjoy heat. You can also leave out chili flakes entirely for a milder version.

Final Thoughts

This Sun-Dried Tomato and Olive Oil Bread Dip Recipe holds a special place on my table—it’s so simple but always sparks joy and conversation. If you haven’t tried it yet, I highly recommend making it your next appetizer. You’ll love how it brings guests together, and once you taste that lush blend of flavors, you’ll keep coming back for more.